Fillet Steak With Pepper Cheese Sauce Recipes

FILLET OF STEAK WITH A PEPPER SAUCE

Steps:

• In a saucepan mix red wine, brandy, red wine vinegar, garlic clove, beef stock, water and crushed pepper. Bring to boil then reduce heat to a simmer, simmer for about 10 minutes; you want to reduce slightly. Mix cornflour with a little water and add, stir until mixture thickens add double cream and light cream. Stir and pour into heatproof jug to serve.
• For the steaks heat an oiled pan, once hot add steaks and sear a couple of minutes on each side. Then cook until desired doneness. I bought really thick steaks so I cooked them 20-25 minutes for medium rare. So less cooking time if they are thin. Once cooked remove from pan and allow to stand for 5 minutes before serving.
• For a photo visit http://the-best-recipes.blogspot.com/.

FILLET STEAK WITH PEPPER CHEESE SAUCE

Steps:

• Place steaks on cold slightly oiled tray.
• Cook under high grill for 2 minutes each side to seal.
• For rare meat cook another minute each side.
• Lower heat after sealing if you like med or well done steak and cook to your liking.
• Pepper cheese Sauce- Heat oil in a medium pan, add leek or onion.
• Stir over medium heat for 3 minutes or until tender.
• Add stock and cheese a minute until cheese has melted and sauce has thickened.
• Serve with steaks.

FILLET WITH PEPPERCORN SAUCE

Steps:

• For the steaks: Sprinkle both sides of the steak with lemon pepper, seasoned salt and plenty of freshly ground black pepper. Grill for 2 to 3 minutes per side over high heat, and then a further 3 to 5 minutes over lower heat. Brush with melted butter as they cook.
• Meanwhile, make the sauce: Start by crushing the peppercorns with a rolling pin in a zip-top bag and set them aside.
• Next, heat a heavy ovenproof skillet over medium-high heat and melt the butter. Crumble in the beef bouillon cube. Whisk to combine. Then add the Dijon mustard to the skillet and whisk it around a bit. Pour in the brandy. Whisk the Dijon and brandy together until combined, and then let it bubble for about 45 seconds or so. Then pour in the heavy cream and the crushed peppercorns. Whisk it all together, allowing it to bubble for a few minutes to thicken. Spoon it over the grilled steaks.

STRIP STEAK WITH PEPPER CREAM SAUCE

Steps:

• Preheat oven to 200 degrees F.
• Sprinkle steaks with kosher salt and crushed black pepper. Heat butter in a 12-inch, heavy bottomed saute pan over medium heat. Once butter is hot, add steaks and cook until browned on both sides, about 2 minutes per side for medium-rare and 3 minutes per side for medium. Remove steaks from pan and place on a rack set on a sheet pan; place in oven to keep warm.
• Add the stock to the saute pan and whisk until the crispy bits release from bottom of pan. Allow the liquid to reduce for 3 to 4 minutes over medium-high heat. Add cognac, heavy cream, and green peppercorns to the pan. Increase heat to high and cook, whisking continually, until sauce thickens slightly, just enough to coat the back of a spoon; this will take 5 to 7 minutes.
• Season the sauce, to taste, with kosher salt. Place steaks on plates, top with sauce, and serve immediately.

BLACK PEPPER CRUSTED FILET MIGNON WITH TOASTED GOAT CHEESE AND TWICE COOKED RED CHILE SAUCE

Steps:

• Preheat the grill to high. Remove the steaks from the refrigerator and let stand at room temperature for 20 minutes before grilling. Meanwhile, combine the cumin, salt, and pepper in a small bowl. Liberally season both sides of each filet with the spice mixture. Grill the filets for about 3 to 4 minutes on each side for medium doneness.
• Meanwhile, preheat the broiler. Remove the steaks from the grill onto a baking sheet, and top each with a slice of the cheese. Place under the broiler until cheese is golden brown and soft. Alternatively, use a blow torch or kitchen torch to brown the cheese. Ladle the sauce onto each plate, place the steak in the center, and garnish with chopped cilantro.
• Heat the oil in a medium saucepan over medium-high heat. Add the onions and garlic, and cook until soft. Add the chiles and stock, and bring to a simmer for 20 to 25 minutes, or until the chiles are soft. Transfer the mixture to a food processor and process until smooth.
• Strain the mixture into a saute pan that has been set on high heat for a few minutes, and cook the sauce until slightly thick. Remove from the heat and stir in the creme fraiche and maple syrup. Season with salt and pepper, to taste.

STEAK WITH CREAMY PEPPERCORN SAUCE

Steps:

• Combine peppercorns and pepper; rub over both sides of steaks. Chill for 1 hour. , Sprinkle salt in a large skillet; heat on high until salt begins to brown. Add steaks and brown on both sides. Add butter; reduce heat to medium-high. Cook steaks for 1-2 minutes on each side. , Add Worcestershire and hot pepper sauce; cook each side 2-3 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove steaks and keep warm. Add cream to the skillet; cook and stir until smooth. Serve with steaks.

BEEF FILLET STEAKS WITH PEPPER THYME SAUCE

Steps:

• Heat half the oil in a large frying pan, cook beef on both sides, until cooked as desired. Transfer to a warm oven to keep warm.
• If like me you have very thick steaks I find I can not cook them to a medium rare on the stove, without burning the outside so I finish them off in the oven for about 15 Min's, on a higher heat setting.
• Heat remaining oil in same pan, add celery, onion and garlic, cook, stirring until vegetables soften.
• Add wine; stir until liquid is reduced by half, add cream, peppercorns and stock, bring to the boil. Reduce heat; simmer uncovered, stirring occasionally, about 5 Min's or until sauce thickens slightly. Stir in thyme leaves, serve immediately over steak.
• I served mine over celeriac mash and a carrot casserole as a side but serve with your favourite veg and potato.

STEAK, CHIPS & QUICK PEPPER SAUCE

Steps:

• Heat oven to 200C/180C fan/gas 6. Put 1 tbsp oil in a small roasting tin and heat up in the oven. Boil the potatoes in salted water for 3 mins before draining and letting steam-dry for a few mins. Season, carefully toss in the hot oil and cook for 30-35 mins until crisp and golden.
• When the chips are nearly done, heat the rest of the oil in a frying pan. Season the steak with lots of freshly ground pepper and a little salt, then fry for 2-3 mins on each side, depending on how rare you like it. Rest for 5 mins while you make the sauce.
• Pour excess oil from the pan and add the vinegar. Bubble, then add the stock and boil until reduced by half. Stir through the cream, bubbling to thicken a little, then add as much extra pepper as you like. Serve with steak, chips and peas.

BEEF PEPPER STEAK

Steps:

• In a small, nonporous bowl, combine the peppercorns, tamari, garlic, sugar and salt. Add the beef filet and coat well on all sides. Cover and marinate in the refrigerator for 1 hour.
• Melt butter in a medium saucepan over medium high heat. Place the beef filet in the pan and saute for 6 to 8 minutes per side, or until internal temperature reaches at least 145 degrees F (65 degrees C).

FILET MIGNONS WITH PEPPER CREAM SAUCE

Steps:

• Place the peppercorns into a shallow bowl. Sprinkle the beef tenderloin filets with salt on both sides, and coat both sides with crushed peppercorns.
• Melt the butter with the olive oil over high heat in a heavy skillet (not nonstick) until the foam disappears from the butter. Gently place the steaks in the pan, and cook until they start to become firm and are reddish-pink and juicy in the center, about 3 1/2 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steaks to platter, and cover tightly with foil.
• Pour the beef broth into the skillet, and use a whisk to stir the broth and scrape up any dissolved brown flavor bits from the skillet. Whisk in the cream, and simmer the sauce until it's reduced and thickened, 6 to 7 minutes. Place the steaks back in the skillet, turn to coat with sauce, and serve with the remaining sauce.

FILLET STEAK WITH DIANE SAUCE

Steps:

• add butter to a large frying pan and pan fry steaks until cooked to your requirements, set aside in the oven on a low heat to keep warm. ensure well covered to stop them drying out. reserve pan juices.
• whilst the steak is cooking saute onions and mushrooms in another pan.
• place chopped garlic into pan juices and gently saute in the butter. add the beef stock cube, worcestershire sauce and black pepper. add the brandy and simmer until the alcohol has burnt off. combine the mushrooms and onions into the sauce and add the single cream to the sauce. simmer to warm through but ensure you watch for curdling. finish with black pepper and pour onto the steaks.
• serve with jacket potatoes and green vegetables.